Chocolate Hazelnut Sandwich Cookies
These crisp chocolate hazelnut sandwich cookies are a decadent treat worthy of any special occasion. An entire cup of tonda gentile hazelnuts ground into the …
Pasta with Bacon, Cheese, Lemon, and Pinenuts
This is our version of Julia Moskins’ delectable New York Times recipe. The only difference is we decided to add all the ingredients together at …
Citrus Salad with Castelvetrano Olive Relish
Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, …
Macco di Fava with Fave di Amelia from Umbria
Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di …
Radicchio Salad with Prosciutto, Hazelnuts, & Zibibbo Raisins
This striking radicchio salad is an explosion of flavors. Bitter radicchio, sweet-tart zibibbo raisins soaked in balsamic vinegar, umami-rich prosciutto and Vacche Rosse cheese, and …
Hazelnut Amaretti with Candied Oranges
This recipe comes from our friend Viola Buitoni, an Italian chef instructor and food writer living in San Francisco. We feel these amaretti perfectly glorify …
Tofe al Burro e Formaggio
This sauce is all about the flavor of Vacche Rosse Cheese! The milk and butter serve as a thickening mechanism to really let the King …
Olive al Forno with Four Kinds of Olives
Bathed in aromatic oil, a quick blitz in a searing hot oven transforms the flavor and texture of these olives. They’ll emerge slightly wrinkled and …
Risotto di Zucca with Hazelnuts and Balsamic Vinegar
Nothing says fall like a Risotto di Zucca! Deeply aromatic Piedmontese hazelnuts and tangy Traditional Balsamic Vinegar perfectly accentuate this sweet, bright orange dish. Carnaroli …
Genovesine with Papaccelle and Anchovies
When Franco Vastola told us that he came up with his Papaccelle sott’olio to recreate the exact recipe that his wife had been cooking at …
The Original Zucchini Pasta: Spaghetti alla Nerano
Some form of zucchini pasta crops up in the gastronomic zeitgeist every few years. First we had the abominable “zoodle” craze, then Meghan Markle’s “zucchini …
Granita al Caffè
We love Domenica Marchetti’s recipes because they are straightforward, balanced, and genuinely delicious. There is one more reason: they are always on point as if …
Sicilian Eggplant Caponata
This is an unapologetically Gusti Caponata, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical …
Fried Caper Leaves
Crunchy, umami, comforting. Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. It …
Peaches with Honey, Sea Salt, and Basil
We don’t recall how or when we came to know this uncomplicated yet astonishing recipe. Over time, it has simply become part of the Gusti …
Spring Risotto with Spinach and Asparagus
As soon as we spot the first vernal greens in our market stalls, we simply can’t wait to usher in the Spring Risotto Season. Spinach, …
Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce until it’s practically falling …
How to cook Dry Porcini Mushrooms
Adapted from the Porcini Ragù recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy intensity …
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